Pak Choy & Ginger with Turmeric Fish

I particularly like this recipe because it is easy to make, fast, and contains beneficial Omega 3's - EPA and DHA.

All seafood contains beneficial EPA and DHA, which help reduce inflammation, plus support nervous system and gut health (for more about Omega 3 oils - EPA/DHA, head to my article here).

In this dish choose a seafood which has the sustainable seafood blue tick of approval or the bluefish symbol from the Marine Stewardship Council (MSC).

Plus there's plenty of other benefits to this dish, such as Pak Choy. It is part of the Cruciferous family of vegetables, which amongst other benefits, supports the work of the liver. It contains antioxidant phytonutrients and high levels of Beta-carotene, the precursor to vitamin A. Vitamin A supports tissue repair throughout the body, which is why it helps to support skin and mucus membrane health.  

If you don't wish to eat seafood, no problem, I've suggested a delicious vegetarian/vegan swap, using tofu.

Fish:
200g raw fish, such as salmon or hake, fresh or defrosted from frozen
1 teaspoon ground turmeric 

2 teaspoons grated fresh ginger

1 tablespoon extra virgin olive oil

Vegetables:

Dried Wakame seaweed (enough once reconstituted to yield 1 handful, about 3g dried)

2 tablespoons extra virgin olive oil

2 tablespoons/15g sesame seeds
2 large spring onions, chopped

250g wombok/chinese cabbage or other cabbage, thinly sliced
250g mushrooms, roughly chop/sliced

2 bunches/150g baby pak choy leaves, or other greens
1 long red chilli, finely chopped

1 large garlic clove, peeled & crushed

2 tablespoons pickled ginger, sliced

Juice from 1 lime
Salt or Soy/Tamari Sauce

Vegan/Vegetarian Swaps:
200g firm tofu, cut into small 2 inch/5cm cubes; Coat these cubes in ground flax seed/linseeds, plus the marinade (ginger, turmeric, oil) 

Cut the fish into small cubes (about 2cm). In a bowl, using a spoon, mix with the turmeric, fresh ginger and 1 tablespoon oil to marinate for about half an hour (or less if you don’t have the time).

If using tofu, in a bowl toss together and marinate with the ground flax seed, fresh ginger, ground turmeric and 1 tablespoon oil. 

Soak the seaweed in water for 10 minutes, then drain.

Put the 2 tablespoons of oil and sesame seeds into a large fry pan on medium/high heat. Cook for about 1 minute, stirring occasionally.

Add the rest of the ingredients to the pan, except for the wakame, lime juice, pickled ginger and fish (or tofu).
Cook for about 5 minutes on medium/high heat, until the pak choy leaves only just begun to wilt, then remove everything from the pan onto two warmed serving plates.
Scatter the pickled ginger and wakame over the vegetables.

Add the fish (or tofu) to the warm pan, and cook on medium heat until just cooked through; Turn the fish cubes once or twice during cooking time; Often the fish takes just a couple of minutes to cook, depending on the size, type of fish, and whether it is cold from the fridge or room temperature; Or, if using tofu, simply warm through on each side, as tofu is already precooked.
Tip the cooked fish (or tofu) out onto the vegetables.
Season with lime juice and some Soy/Tamari sauce or a pinch of salt.